1. Key Lime and Avocado Ice Cream
Chef Luis Amado
YIELD: 2 quarts.
QUANTITY INGREDIENT METHOD
3 lb Hass Avocado pulp
(perfectly ripen)
1) Process avocados to a smooth
consistency.
2) Stir in the lime juice and about
two-thirds of the simple syrup.
Strain the mixture to remove
any stringy fibers from the
avocado. Stir in the half-and
half and the milk.
3) Adjust the sweetness by adding
the remaining simple syrup as
needed.
4) Process in an ice cream freezer
following the manufacturer's
instructions.
5) Store, covered, in the freezer.
6) Pair with your favorite roasted
fruit and Pistachio Florentine
Wafer
1/3 cup Freshly squeezed key Lime Juice
1 1/2 cups Simple syrup approximately
1 cup Half-and-half
2 cups Whole milk